summer

It wouldn’t be summer without that quintessential summer fruit, watermelon!  But it turns out, watermelon is good for more than just seed-spitting contests!

Gardens everywhere will soon be overflowing with more zucchini squash than anyone knows what to do with . For something divinely different, try this recipe for zucchini and corn ambrosia. It’s quick and easy to make, and any reheated leftovers taste even better.

The only labor-intensive thing about this recipe is dicing the zucchini into tiny pieces, which is critical because it doesn’t work with large chunks. Otherwise there are a few substitutions or variations to consider, depending on personal preferences.

It's hour two and hunger strikes. You don't want to stop because you are making great time, but the cooler is shoved in the back and no one can reach it. You see a drive-thru sign for the next exit. Should you stop?

Having driven across the country a few times, this is a challenge I know all too well. When the hunger pains set in you'll find yourself counting exit signs and minutes. The fun part of the road trip has ended and you have turned into the “are we there yet” kid. However, with a little planning you can avoid the drive-thru and stay healthy and happy on the road.

Summer is upon us! And that means a bounty of fresh fruits and vegetables. Produce not only tastes best when in season, but it is another way to eat sustainably. Right now, pineapple and cucumber are ripe. The sweetness of the pineapple mixed with the cooling effects of cucumber will help you beat the heat.

The weather is warm, the sun sets late, and the trees are lush and green. All of this signals rhubarb season, and usually that means lots of pies and sweet sauces over ice cream. This rich, tangy vegetable can also be used in more savory dishes as well though, and can add a pleasant new flavor to your summer meals.

This time of year, there is nothing better than a refreshing smoothie to start your day off right! Smoothies are an excellent opportunity to pack in a variety of nutrients and protein that you normally may not be the hugest fan of. Luckily, a balance of our favorite, delicious and seasonal fruits are enough to mask the flavors our taste buds may not love but our bodies absolutely benefit from consuming.

This zucchini bread is a delicious treat that both vegans and omnivores will enjoy. Moist on the inside and chewy on the outside, there are subtle notes of cinnamon and vanilla that pairs well with your afternoon coffee and a good book in the sunshine.

Since zucchini is a summer squash, this recipe is perfect for the months of June-August when you have an excess of zucchini needing to be harvested in the garden, or when they show up fresh at the market. As a plus, you can even use those overripe bananas that have been sitting on the counter a little too long!